Chilled Shrimp And Asparagus Salad Recipes

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SHRIMP AND FRESH ASPARAGUS SALAD

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 4

Number Of Ingredients 11



Shrimp and Fresh Asparagus Salad image

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g

2 tablespoons olive oil
1 lb. asparagus spears, trimmed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 garlic clove, minced
8 oz. shelled deveined cooked medium shrimp, tails removed
4 hard-cooked eggs, quartered

RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS

This ricesalad includes Asian touches like hot sesame oil and jasmine rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10



Rice Salad with Rock Shrimp and Asparagus image

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
  • Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
  • Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

Coarse salt
1 bunch asparagus (about 1 pound), trimmed
1 cup jasmine rice
1 1/2 teaspoons toasted sesame-chile oil
2 teaspoons olive oil
1 pound rock shrimp, peeled
2 tablespoons plus 1 teaspoon fresh lemon juice
Freshly ground pepper
1/2 cup sliced almonds, toasted
1 tablespoon freshly grated lemon zest

SHRIMP SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 23



Shrimp Salad image

Steps:

  • In a blender, combine the dressing and the avocado, and puree until smooth.
  • In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
  • On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
  • Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
  • Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
  • Yield: 1 1/4 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

2/3 cup GREEN GODDESS DRESSING, recipe follows
1 ripe Hass avocado, split, seeded, and peeled
1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks
1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks
1/2 celery stalk, peeled and diced
1 to 2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
1 head Boston or Bibb lettuce, trimmed and washed
1 pound cooked trimmed asparagus
1 medium vine-ripened tomatoes, cored and cut into 12 wedges
1 tablespoon finely chopped fresh chives
3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

CHILLED SHRIMP AND ASPARAGUS SALAD

Categories     Salad     Shellfish     Side     Fourth of July     Thanksgiving     Quick & Easy     Healthy

Yield 8 to 10

Number Of Ingredients 13



CHILLED SHRIMP AND ASPARAGUS SALAD image

Steps:

  • Boil and peel and De vein the Shrimp and put in Bowl and cool in Refrigerator Break the Tips off the Asparagus stalk about halfway Down the Stalk Blanch the Tips in Boiling water for 45 Secs then plunge in Bowl of ice water to stop Cooking Process Cut Red Onion rings in quarters Slice Cherry Tomatoes in half and toss in Salad Bowl with Asparagus,Onions,Garlic,Shrimp,Black pepper,salt to taste Throw in the rosemary and basil Quarter Cup Virgin Olive oil and Balsamic Vinegar to taste Toss with the Feta Cheese Throw in the Sliced Sun Dried Tomatoes Chill for 4 hours then Server Cold

1 LB Cooked Shrimp peeled and De veined
1 LB Fresh Asparagus
1 Medium red onion Sliced
4 Cloves fresh Garlic minced
1/2 LB Red Cherry Tomatoes
1/2 LB Feta Cheese
Sun dried Tomatoes Rehydrated in Olive oil
Fresh Cracked Black pepper
Sea Salt
Fresh Chopped Basil
Fresh rosemary
Olive Oil
Balsamic Vinegar

CHILLED MARINATED ASPARAGUS

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8



Chilled Marinated Asparagus image

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

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